On the Menu tonight:
| Blackboard Specials |
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| Dinner Menu |
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For Take Out call 817 489-5300
Note: The Take out menu is in the “Online Store”
FOLLOW THIS LINK, PLEASE:
ONLINE ORDERS HERE
(all orders and pick ups handled at Paris 7th)
We are available for caterings and special events
The dining room menu is different from the take out menu
THE DINING-ROOM MENU IS BELOW:
Le Caviar
from Maison Pétrossian in Paris, Royal Ossetra is one of the best caviar we’ve tasted since the fall of the Russian Empire. Served with iced Stoli.
$15 a taste (two blinis) or $100 per Ounce
AMUSES BOUCHES, PETITS APPETIZERS
Olives Marinées Provence
assorted olives in house marinade 5.50
Petites Paupiettes Alsace
beef tenderloin meatballs with spices and a touch of cream 7.50
Artichoke Tapenade Côte d’ Azur
artichoke hearts, green olives, capers, garlic, olive oil 5.50
French Garlic Bread Midi-Pyrénées
crusty baguette rubbed with fresh garlic and drizzled with olive oil 2.50
Charcuterie, Fromagerie
Plateau de Charcuterie 16.50
assorted cured meats including saucisson, prosciutto, house terrine and more with Moutarde Royale, olives, smoked almonds
Plateau de Fromages 16.50
four interesting cheeses with fig compote, fruits and nuts, toasted baguette
Le Grand Plateau 30.50
the big board : both Charcuterie and Cheese
Soupes
Soupe à l’Oignon ‘’Les Halles’’ 10.50
French onion soup with melted Gruyère as served in Paris
Soupe du Jour 8.50
today’s soup, consult the backboard
Salades
Salade Grand-Père 6.50
petite Boston lettuce salad in Dijon vinaigrette with walnuts and lardons (bacon)
Salade Indochine 6.50
Asian inspired chopped salad of Napa cabbage, carrots, green onions, orange, cilantro and almonds,sesame, soja and Champagne vinaigrette
Belgian Endive and Blue 12.50
poached pear, pine nuts, cranberries, grapes, Roquefort dressing
Beet and Goat 10.50
roasted red & golden beets,chêvre nougat, candied pecan,baby spinach , Xéres vinaigrette
Chef’s Appetizers
Cape Cod Sea Scallops 15.50 app. / 35.50 main
U-10 scallops flown in from Cape Cod – check a blackboard for tonight’s preparation
Cocktail de Crabe et Avocat 14.50
jumbo lump crabmeat folded with fresh avocado, lemon juice, radishes and tomato
Caille Flambée 13.50
Texas quail (semi-boneless), fennel rub, flamed with Calvados, apple and spinach
Le Foie Gras
Foie Gras de Canard Poêlé 18.50
seared duck foie gras, poached pear, pickled cranberry, almond crumble
Foie Gras de Canard au Torchon 15.50
slice of chilled duck foie gras, fig conserve, toasted baguette
Classic French Appetizers
Escargots à la Bourguignonne 19.50
one dozen Burgundy snails in Saint-Emilion’s garlic & parsley butter, presented in the shells
Our Country Pâté Maison 9.50
a slice of chef-made terrine, served with French condiments
Tartare de Filet de Bœuf 8.50
knife-cut tenderloin served raw with the traditional embellishments
Fricassée de Champignons 7.50
sauté exotic mushrooms medley with fresh herbs
LES VIANDES ROUGES
CARRÉ D’AGNEAU 34.50
roasted rack of lamb, Dijon-panko-Parmesan crust, sauce Colbert
FILET D’ ANGUS NOIR 39.50
8oz center cut beef tenderloin, Texas Black Gold Garlic sauce, French mashed potato – note : no well done, please –
LE STEAK – FRITES 19.50 (Tues, Wedn, Thur only)
grilled hanger steak with French fries and garden greens. Choice of : black peppercorn cream sauce or garlic-parsley butter
BŒUF BOURGUIGNON 30.50
slowly braised in red wine with mushrooms, pearl onions, carrots and bacon, house made tagliatelle (or mashed potato on request)
LE TARTARE 19.50
true steak tartare with green salad, frites
LE CANARD
CANARD ROTI ORIGINAL 29.50
our famous since 1985 recipe: roasted in a wood fired oven,
half a duck served on fresh spinach in xéres vinaigrette with orange sections and pommes frites
MAGRET DE CANARD 3.20 per ounce *
moulard duck breast cooked like a steak, Madeira sauce with black currants, French mashed potato.
*size ranges from 12 to 17 oz, $38 to $54, bigger breasts can be for two
CONFIT DE CANARD 22.50
seared duck leg confit with duck fat potatoes, roasted Brussels sprouts, mustard sauce
DUCK TWO WAYS : add a petit MAGRET to your confit 13. supplement
LES POISSONS
SOLE DE DOUVRES MEUNIÈRE 62.50
one of the best (and most expensive) fish, our Dover sole* is cooked whole, filleted for you, finished with lemon butter and parsley
*When available. Limited to two orders per table
FRESH FISH market price, see blackboard
fresh fish is our specialty and our passion. In addition to our exceptional Dover sole we feature today’s selection on the blackboard.
You can choose your fish prepared in a classic French recipe or from chef Kobi’s creation.
Your choice of :
Amandine : lemon butter and almonds
Dijonnaise : mustard and white wine cream sauce
Chef’s creation, see blackboard
SIDES
Panisse 7.50
a good friend from Nice introduced us to these chickpeas flour galettes
Fricassée de Champignons 7.50
sauté exotic mushrooms medley
Gnocchi du Chef 9.50
Chef’s baked gnocchi pasta. Ask waiter for today’s preparation – Enough to share –
Pommes frites 5.50 a side or 9.50 for sharing
hand cut thin, french fried, sea salt and aioli
THE BRUNCH MENU IS BELOW:
L E B R U N C H
C A V I A R
From sturgeons farm raised for the famous Petrossian House in Paris,
this Royal Ossetra is one of the best caviar we’ve tasted since the fall of the Russian Empire
Served with iced Stoli. – $15 a Taste (two blinis) or $100 per Ounce with accoutrements –
Pour Commencer
Artichoke Tapenade 5.50
artichoke hearts, green olives, capers, garlic, olive oil, toasted baguette
Tartine de Saumon Fumé 7.50
smoked salmon on toasted brioche with sauce rémoulade
Plateau de Fromages 15.50
four interesting cheeses with fig compote, fruits and nuts
Soupe à l’ Oignon ‘’Les Halles’’ 10.50
French onion soup with melted Gruyère as served in Paris
Escargots à la Bourguignonne 19.50
one dozen Burgundy snails in Saint-Emilion’s garlic & parsley butter – presented in the shells
Verrine de Crabe et Avocat 12.50
lump crabmeat and avocado cocktail
Belgian Endive and Blue 10.50
Granny Smith, grapes, candied pecans, dried cranberries, Roquefort dressing
Beet and Goat 10.50
red & golden beets, chêvre nougat, baby spinach, Xéres vinaigrette
Salade Grand-Père 5.50
petite Boston lettuce salad in Dijon vinaigrette with walnuts and lardons (bacon)
Sides
Pommes Frites (french fries) 5.50
Petits Croissants and Chocolatines 2 of each 4.50 Belgian Waffle 4.50
Applewood Smoked Bacon, 4 slices 4.50 Two Eggs, fried or scrambled 4.50
Les Plats
OMELETTE à la FRANCAISE 18.50
French style omelet with champignons, chives, Gruyère
on the side, included: choice of Rosemary Ham or Petite Onion Soup
OMELETTE à la PIPÉRADE 16.50
Basque style omelet with peppers, tomato and onions pipérade, Bayonne prosciutto
POULET et GAUFFRE 19.50
spicy and crispy chicken scallopini, Belgian waffle, poached egg, Hollandaise
TROUT and EGGS 19.50
Ruby Red trout fillet, smoked trout hash, fried egg, sauce Dijonnaise
NORWEGIAN TOAST 19.50
smoked salmon, scrambled eggs, potato galette, Boursin, broiled tomato
TOURNEDOS BENEDICT 24.50
filet mignon, poached eggs, Hollandaise on English muffins
served with breakfast potatoes and garden greens
VERSAILLES BENEDICT 20.50
pork tenderloin, ham, Swiss cheese, mustard and cornichons, poached eggs and Hollandaise on English muffins,
served with breakfast potatoes and garden greens